Baked Fennel Parmigiana

Name: Baked Fennel Parmigiana
Yield: Serves 4 (serving size: about 1/2 cup)
Ingredients: 1 fennel bulb, trimmed; ⅔ cup lower-sodium marinara; ½ cup shredded part-skim mozzarella; 2 tablespoons grated Parmesan cheese

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Fennel is a crunchy, sweet vegetable of the parsley family and a good source of fiber and Vitamin C. After baking, top with marinara sauce and cheese. Your guests will think they’ve walked into a fancy Italian restaurant!

By Katherine Cobbs

Recipe by Cooking Light November 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: about 1/2 cup)

Nutrition Info

Ingredients

1 fennel bulb, trimmed
⅔ cup lower-sodium marinara
½ cup shredded part-skim mozzarella
2 tablespoons grated Parmesan cheese

Directions

Step 1
Preheat oven to 400°. Slice fennel bulb lengthwise into 1/2-inch slices. Place in a microwave- and oven-safe dish; cover and microwave at HIGH 3 minutes. Top with marinara, mozzarella, and Parmesan cheese. Bake at 400° for 20 minutes or until golden.

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Nutrition Facts

Per Serving:

98 calories; fat 5g; saturated fat 2g; sodium 244mg.

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Baked Fennel Parmigiana

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Baked Fennel Parmigiana

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Baked Fennel Parmigiana

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Baked Fennel Parmigiana